Kohlrabi Home Fries Recipe (2024)

FAQs

Do you peel kohlrabi before cooking? ›

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems.

Steaming is just as easy: bring water to a boil in a stock pot, place diced kohlrabi into a steamer basket above it, and cover and cook until tender about 45 minutes. Roasting kohlrabi brings out its earthiness and makes it super tender.

Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices.

Kohlrabi is a low glycemic index food. As a result, it can help improve satiety and glycemic control. As part of a healthy diet, kohlrabi can help improve overall metabolism and aid with weight loss. Because kohlrabi is high in calcium and magnesium, it contributes to stronger bones.

Kohlrabi can be eaten raw or cooked. Raw kohlrabi is delicious and refreshing shredded with a vinaigrette dressing or added to a salad.

Kohlrabi is a good source of both soluble and insoluble fiber. The former is water-soluble and helps maintain healthy blood sugar and cholesterol levels. On the other hand, insoluble fiber isn't broken down in your intestine, helping add bulk to your stool and promote regular bowel movements ( 19 ).

Consumption of cruciferous vegetables like kohlrabi in excess can lead to gastrointestinal discomfort. It is rich in fibre, which takes a longer time to digest and overeating such vegetables can lead to problems like nausea, bloating, and diarrhoea.

It is better to grow giant kohlrabi as a fall crop. Direct seed kohlrabi in the garden from mid-April until early May, at one inch spacing, and one-fourth to one-half inch deep. Avoid planting after May 1. The high temperatures will not produce good quality.

How do you know when kohlrabi is done? ›

Kohlrabi is ready to harvest when its bulb is 1 to 3 inches in diameter, or about the size of a tennis ball. Do not pick the vegetable in warm weather, as the root becomes woody. Kohlrabi leaves are also edible.

For starters, it's crazy-low in carbs and calories. A cup of cubed or sliced kohlrabi has just 36 calories and 8 grams of carbs - about one-third of the carbs and calories found in potatoes.

Kohlrabi skin is tough and sometimes rubbery, but it is edible. If you want to keep the skin on, you can. Store kohlrabi bulbs wrapped in a damp paper towel in a loose-fitting plastic bag in the fridge for up to a week.

The easiest and most efficient way to peel kohlrabi is to use a vegetable peeler. Keep in mind that the outer skin of the bulb is tough and bumpy, so be careful. If there are large remnants of the stems, cut them off with a knife.